How do you can fresh pumpkin? Whether you’re looking to preserve the autumn harvest or simply extend the life of your pumpkin, canning is a great way to do so. Not only does it allow you to enjoy the delicious taste of fresh pumpkin year-round, but it also ensures that you have a nutritious and versatile ingredient on hand for various recipes.
Canning fresh pumpkin is a relatively straightforward process, but it’s important to follow the proper steps to ensure safety and quality. Before you begin, gather all the necessary equipment and ingredients. You’ll need fresh pumpkins, a canning kettle, jars with lids, a jar lifter, a canning funnel, a ladle, and a clean kitchen towel.
Start by selecting the right pumpkins
Choose firm, mature pumpkins with a deep orange color and smooth skin. Avoid any with soft spots, mold, or cuts. Once you’ve selected your pumpkins, wash them thoroughly under cold running water to remove any dirt or bacteria.
Prepare the pumpkins for canning
Peel the pumpkins with a vegetable peeler or a sharp knife, removing all the fibrous strings. Cut the pumpkin into manageable pieces, such as cubes or slices, depending on your preference. It’s best to leave the skin on while canning, as it helps to retain the pumpkin’s shape and flavor.
Cook the pumpkin
Place the pumpkin pieces in a large pot and cover them with water. Bring the water to a boil and let the pumpkin cook until it’s very tender, which may take about 15-20 minutes. Once cooked, drain the pumpkin and let it cool slightly.
Prepare the jars and lids
While the pumpkin is cooling, sterilize your jars and lids by boiling them in a canning kettle for about 10 minutes. This will kill any bacteria and ensure a successful seal.
Fill the jars
Using a canning funnel, fill the jars with the cooked pumpkin, leaving about 1/2 inch of headspace at the top. This allows for the pumpkin to expand during processing. Wipe the rim of each jar with a clean kitchen towel to remove any residue.
Seal the jars
Place the lids on the jars and secure them with the bands. Ensure that the bands are tight, but not so tight that they distort the lids.
Process the jars
Lower the sealed jars into the canning kettle, making sure they are fully submerged in water. Bring the water to a boil and process the jars for 55 minutes. This time can vary depending on your altitude, so consult a canning guide for specific instructions.
Remove and cool the jars
After processing, remove the jars from the canning kettle using the jar lifter and place them on a clean kitchen towel. Allow the jars to cool for 12-24 hours, during which time the lids will seal properly.
Check the seals
Once the jars have cooled, check the seals by pressing down on the center of the lids. If they are concave and don’t move, the jars have sealed successfully. Store the canned pumpkin in a cool, dark place for up to one year.
By following these steps, you can enjoy the convenience and deliciousness of fresh pumpkin throughout the year. Happy canning!
